Formation of high amylose corn starch/konjac glucomannan composite film with improved mechanical and barrier properties

Zou, Yiyuan; Yuan, Chao; Cui, Bo; Liu, Pengfei; Wu, Zhengzong; Zhao, Haibo

doi:10.1016/j.carbpol.2020.117039

Cited by 75 publications

(29 citation statements)

References 45 publications

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“…First, the lipid in starch forms a lipid complex with amylose, and second, the addition of GLY can promote the increase of V-type crystallization in corn starch-based films. Further, Zou et al ( 46 ) also concluded that GLY promotes the V-shaped crystallization of corn starch-based films.…”

Section: Resultsmentioning

confidence: 98%

Effect of Different Ratios of Glycerol and Erythritol on Properties of Corn Starch-Based Films

Wang

Fang

et al. 2022

Front. Nutr.

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The demand for biodegradable products has increased; hence, a suitable method for producing green composites is essential. This study prepared corn starch-based films using the solution casting method, and the physicochemical properties of the prepared films were investigated using a mixture of glycerol (GLY) and erythritol (ERY) at different ratios (4:0, 3:1, 2:2, 1:3, and 0:4) as plasticizing agents. The crystallinity, hydrophilicity, mechanical properties, oxygen and water vapor, surface roughness, and thermal stability of corn starch-based films were analyzed using small-angle X-ray diffraction, water contact angle, automatic tensile testing machine, oxygen permeability tester and water vapor permeability analyzer, atomic force microscope, and thermogravimetric analyzer. With the increase in GLY ratio, the thickness, water-solubility, water content, water vapor permeability, elongation at break, oxygen permeability and V-shaped crystallization of the corn starch-based films increased. The tensile strength and the thermal stability decreased with increasing the GLY ratio. We developed a new plasticizer using glycerol and erythritol to improve the properties of starch films and provided the basis for the industrial production of corn starch-based films.

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Section: Resultsmentioning

confidence: 98%

Effect of Different Ratios of Glycerol and Erythritol on Properties of Corn Starch-Based Films

Wang

Fang

et al. 2022

Front. Nutr.

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“…Moreover, the α-1,4glycosidic bonds and α-1,6-glycosidic bonds present in amylopectin are conducive to the thickening effect and freeze-thaw stability [12]. e proportion of amylose and amylopectin in various sources of starch is also different and directly affects film-forming properties [13,14]. erefore, increasing efforts have been devoted to the research of various resources of starch-based films [9,15,16].…”

Section: Introductionmentioning

confidence: 99%

Preparation and Characterization of Biodegradable Composited Films Based on Potato Starch/Glycerol/Gelatin

Niu

et al. 2021

Journal of Food Quality

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The use of plastics is resisted worldwide. Therefore, finding alternatives to plastic packaging products is an urgent issue. This work was dedicated to the preparation of biodegradable composited films with potato starch, glycerol, and gelatin. The formulation of the biodegradable film was first optimized via response surface methodology combined with the multi-index comprehensive evaluation method that considered physical properties (thickness, water solution (WS), tensile strength (TS) and elongation at break (E%)) and barrier property (light transmittance (T%)). Results indicated that the optimal conditions were 2.5% starch, 2.0% glycerol, and 1.5% gelatin (based on water). The optimized film presented excellent properties with TS of 4.47 MPa, E% of 109.91%, WS of 43.64%, and T% of 41.21% at 500 nm, and the comprehensive evaluation score of the composite film was 28.68. Moreover, a model verification experiment was further conducted, which proved that the predicted value highly matched experimental values, indicting the credibility and accuracy of the model. The resulting films were further characterized on the basis of rheological measurements, Fourier transform infrared spectroscopy (FTIR), and scanning electron microscopy (SEM). The rheological measurements proved that the film-forming solution exhibited low shear viscosity and non-Newtonian fluid behavior. FTIR and SEM revealed excellent compatibility among starch, glycerol, and gelatin. Hence, the resulting optimized film may be expected to provide theoretical basis and technical support for the food packing industry.

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“…In addition, granules were evident on the surfaces of the 50% SPS samples ( Figure 5 B), which were likely insufficiently gelatinized SPS particles. A comparison between Figure 5 C,D showed that the addition of KGM filled the pores with KGM-SPS complexes, improving the hardness and cohesiveness of the samples while producing a chewier gel [ 36 ].…”

Section: Resultsmentioning

confidence: 99%

Mimic Pork Rinds from Plant-Based Gel: The Influence of Sweet Potato Starch and Konjac Glucomannan

Zhang

Huang

et al. 2022

Molecules

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This study investigated the effect of sweet potato starch (SPS) and konjac glucomannan (KGM) on the textural, color, sensory, rheological properties, and microstructures of plant-based pork rinds. Plant-based gels were prepared using mixtures of soy protein isolate (SPI), soy oil, and NaHCO3 supplemented with different SPS and KGM concentrations. The texture profile analysis (TPA) results indicated that the hardness, cohesiveness, and chewiness of the samples improved significantly after appropriate SPS and KGM addition. The results obtained via a colorimeter showed no significant differences were found in lightness (L*) between the samples and natural pork rinds after adjusting the SPS and KGM concentrations. Furthermore, the rheological results showed that adding SPS and KGM increased both the storage modulus (G’) and loss modulus (G’’), indicating a firmer gel structure. The images obtained via scanning electron microscopy (SEM) showed that the SPS and KGM contributed to the formation of a more compact gel structure. A mathematical model allowed for a more objective sensory evaluation, with the 40% SPS samples and the 0.4% KGM samples being considered the most similar to natural pork rinds, which provided a comparable texture, appearance, and mouthfeel. This study proposed a possible schematic model for the gelling mechanism of plant-based pork rinds: the three-dimensional network structures of the samples may result from the interaction between SPS, SPI, and soybean oil, while the addition of KGM and NaHCO3 enabled a more stable gel structure.

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Formation of high amylose corn starch/konjac glucomannan composite film with improved mechanical and barrier properties

Cited by 75 publications

References 45 publications

Effect of Different Ratios of Glycerol and Erythritol on Properties of Corn Starch-Based Films

Effect of Different Ratios of Glycerol and Erythritol on Properties of Corn Starch-Based Films

Preparation and Characterization of Biodegradable Composited Films Based on Potato Starch/Glycerol/Gelatin

Mimic Pork Rinds from Plant-Based Gel: The Influence of Sweet Potato Starch and Konjac Glucomannan

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